Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.
Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.
Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.
Tex-Mex Chicken Strips Recipe and photo by Taste of Home, found here
1/2 cup finely crushed corn chips
1/4 cup panko bread crumbs
1/4 cup dry bread crumbs
1/4 cup finely shredded Mexican cheese blend
5 teaspoons taco seasoning
Dash cayenne pepper
1/4 cup butter, melted
1 pound chicken tenderloins
Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Test Kitchen tips
This chicken would taste great chopped and served over taco salad.
If you like dipping chicken strips, try these with salsa, guacamole, sour cream or ranch dressing.
Using a grill pan, grill 6 hot dogs. Toast 6 hot dog buns. Set aside.
In a 10 inch skillet, heat 2 teaspoons olive or canola oil on medium-high. Add 8 ounces ground beef sirloin, and 1 tablespoon chili powder. Cook for 2 minutes or until cooked through, breaking up the meat with a thin, stiff spatula or wooden spoon.
Stir in 1/2 cup prepared salsa verde and cook for 1 minute.
Divide this mixture among the 6 hot dogs.
Top each hot dog with 3 tablespoons shredded Cheddar, a handful of crushed tortilla chips, and shredded lettuce.
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.
Hope everyone is having a great Saturday. Greg is going to show us our last Reflection for the week. The 29RS is a mid sized Reflection 5th wheel that gives us a ton of living space and an outside entertainment area.
To continue our look into the Reflection line we are going to look at one of the best rear bath floor plans on the lot. The Reflection 300RB is an amazing floor plan with a big bathroom and washer & dryer connections.
We have the pleasure of dealing with some of the best manufacturers in the industry and one of the best is definitely Grand Design. Their business model of “doing the right thing” has made them a company whose culture creates a long-term, personal connection with their customers, employees, and dealers. We are going to take a closer look at the individual brands we carry and why they are one of the top manufacturers in the industry today.